Now We're Cooking: All-Purpose, Laid-Back Recipes (A Cookbook from @ACookNamedMatt)

Broussard, Matthew

ISBN 10: 1668077140 / ISBN 13: 9781668077146

Editore: S&S/Simon Element (edition ), 2026

It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Codice articolo 1668077140-8-1

Riassunto:

In Now We’re Cooking, Matt Broussard—known to millions as @ACookNamedMatt proves that great food isn’t complicated.

Matt’s superpower is making things easy, not just making them look easy. Drawing inspiration from the Texas border to Asia and back again he gives home cooks of all levels weeknight-friendly recipes with punch that can be made efficiently:

• Warm Lacinato Kale Caesar with Crispy Chickpeas
• Spicy Cold Korean Noodles
• The Creamiest, Cheesiest Mac and Cheese
• Grilled Korean Short Ribs
• OG Beef Birria
• Cold Corn Soup
• Butter-Basted Steak
• Charred Broccolini with Cotija Dressing
• Crispy Salmon with Toasted Miso Corn
• Spatchcocked Roast Chicken with Hasselback Potatoes
• Tender Biscuits with Honey Butter
• Farro Risotto with Roasted Mushrooms and Squash
• Chai Flan

Here, too, Matt shares the best tricks he’s learned in his grandma’s kitchen and top restaurants where Matt broke out in Seattle’s electric dining scene.

Anyone can do this, and Matt makes you want to learn.

Informazioni sull'autore: Matt Broussard is the creator behind @ACookNamedMatt. Lauded as “The Most Fun Chef to Watch on TikTok” by Forbes, he was born in Brownsville, Texas, and learned to cook from his grandmother. He went on to some of Seattle’s best restaurants, including Palace Kitchen. With videos both fun and cutting-edge, he has drawn more than 8 million followers and billions of views across social media. Matt lives in Seattle with his cat Ladybird.

Dati bibliografici

Titolo: Now We're Cooking: All-Purpose, Laid-Back ...
Casa editrice: S&S/Simon Element (edition )
Data di pubblicazione: 2026
Legatura: Hardcover
Condizione: Very Good